📝 About This Recipe
Transport your taste buds to the Mediterranean with this vibrant, one-pan masterpiece that perfectly balances acidity and spice. This low-carb version omits heavy legumes, focusing instead on a rich, concentrated tomato and bell pepper base infused with smoky cumin and paprika. The magic happens when the eggs are gently poached directly in the sauce, finished with salty crumbles of feta that melt into every bite.
🥗 Ingredients
The Aromatics
- 2 tablespoons Extra Virgin Olive Oil (high quality for best flavor)
- 1 medium Yellow Onion (finely diced)
- 1 large Red Bell Pepper (seeded and thinly sliced into strips)
- 4 cloves Garlic (minced or thinly sliced)
- 1 piece Serrano Chili (seeded and minced for mild heat)
The Spice Blend & Sauce
- 1.5 teaspoons Smoked Paprika (adds a deep woodsy flavor)
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Ground Coriander
- 1/4 teaspoon Red Pepper Flakes (adjust to your spice preference)
- 28 ounces Canned Crushed Tomatoes (ensure no sugar added for keto)
- 1 tablespoon Tomato Paste (for depth and thickness)
- 1 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Finish
- 6 pieces Large Eggs (at room temperature)
- 1/2 cup Feta Cheese (crumbled, preferably in brine)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1/4 cup Fresh Parsley (roughly chopped)
👨🍳 Instructions
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1
Place a large, deep cast-iron skillet or heavy-bottomed pan over medium heat and add the olive oil.
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2
Once the oil is shimmering, add the diced onion and sliced red bell pepper. Sauté for 6-8 minutes until the onions are translucent and the peppers have softened significantly.
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3
Stir in the minced garlic and serrano chili. Cook for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
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4
Add the tomato paste, smoked paprika, cumin, coriander, and red pepper flakes. Stir constantly for 2 minutes to 'toast' the spices and caramelize the paste.
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5
Pour in the crushed tomatoes and season with salt and black pepper. Reduce heat to low and simmer, uncovered, for 10-12 minutes until the sauce thickens and the flavors meld.
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6
Taste the sauce. If it's too acidic, you can add a pinch of keto-friendly sweetener (like erythritol), though the peppers usually provide enough sweetness.
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7
Use the back of a large spoon to create 6 small wells in the tomato sauce, spaced evenly apart.
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8
Carefully crack one egg into each well. I recommend cracking them into a small ramekin first to ensure no shells fall in.
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9
Cover the skillet with a tight-fitting lid. This traps the steam and helps the egg whites set while keeping the yolks runny.
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10
Cook for 5-8 minutes. Check frequently after 5 minutes; you want the whites to be opaque and firm, but the yolks should still jiggle when the pan is gently shaken.
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11
Remove the lid and immediately sprinkle the crumbled feta cheese over the entire pan so it softens in the residual heat.
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12
Garnish generously with the fresh cilantro and parsley. Serve immediately directly from the skillet.
💡 Chef's Tips
For the best texture, use feta sold in a block of brine rather than pre-crumbled varieties; it melts much better. If your sauce becomes too thick before adding the eggs, stir in 2-3 tablespoons of water to loosen it up. Don't overcook the eggs! They will continue to cook for a minute even after you take the pan off the heat. For an extra smoky flavor, you can add a charred poblano pepper instead of the bell pepper. Always use room temperature eggs to ensure they cook evenly with the hot sauce.
🍽️ Serving Suggestions
Serve with keto-friendly almond flour 'focaccia' or toasted low-carb bread for dipping. Pair with a side of sliced avocado for healthy fats and a creamy contrast to the spicy sauce. A simple side salad of cucumbers and lemon juice cleanses the palate between bites. Enjoy with a hot cup of Turkish coffee or a refreshing iced mint tea. Add a dollop of full-fat Greek yogurt or labneh on top for extra richness.